Veal Stock

This is a stock for special occasions and is very traditional in France.

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Make Veal White Stock, Fond de Veau Blanc or Veal Brown Stock, Fond de Veau Brun

A veal stock is made for special sauces such as a white velouté sauce or a special soup and is found in most chef's kitchens in France. Why veal is chosen is because as a young animal, it contains more gelatin than beef bones which results in a stock with more body. It is easy to make at home and has a lovely mild flavor with a good body.

Why would you want to make your own stock? Well, the main reason is that it will be by far the best tasting stock for your recipes that call for stock over canned, bouillon cubes, or packet stocks.

Instant broths like those made to be convenient from the grocery stores are fine because they are far quicker to obtain and less fuss to make.

But, they will never bring the excellent results that homemade broth does.

If you find that it is too time consuming, just collect the ingredients, bones, and meat scraps, and freeze them until you have enough to make a big batch of stock.

Then once you have made your stock, you will have enough to freeze for a quick grab when you need it.

Other Types Of Stock To Make

• Make delicious Chicken Stock or Turkey Stock with the same recipe.
• Learn how to make tasty Beef Stock.

📖 Recipe

Veal Stock

Judith Coates

This is a stock for special occasions and is very traditional in France.

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Prep Time 10 minutes mins

Cook Time 5 hours hrs

Total Time 5 hours hrs 10 minutes mins

Course Soup

Cuisine French

Ingredients

1x2x3x

• ▢ 3 lb raw veal shanks
• ▢ 3 lb veal bones
• ▢ 2 carrots sliced
• ▢ 1 stick celery sliced
• ▢ 2 medium onions halved
• ▢ 1 bay leaf
• ▢ ¼ teaspoon dried thyme
• ▢ 6 parsley sprigs
• ▢ 2 cloves garlic crushed but unpeeled

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Instructions

 

• Place all veal shanks and bones in a large heavy bottomed pan.
• Cover with cold water and bring to a boil.
• Boil for about 5 minutes.
• Pour all the liquid away and rinse the bones and meat under running cold water. (This is to remove all the grey scum that occurs with veal.)
• Cover with fresh cold water and bring to a boil again.
• Add the vegetables.
• Place and tie the herbs in a piece of cheese cloth (or a small herb container you can buy especially for this and add to the pot).
• Simmer for about 5 hours.

Notes

Make White Stock, Fonds Blanc or Brown Stock, Fond Brun

White Stock

Bones are simmered with vegetables and herbs straight up without braising first.

Brown Stock

Bones are placed in the oven in a pan for a short time to be braised to bring out the flavor. Sometimes they are drizzled with tomato paste or a little oil first.

Look here for two methods of making brown stock.

Tips:

• Do not cover the pan during cooking as the liquid will sour. Strain the liquid through a fine sieve and allow to cool.
• If any fat remains, remove this.
• The stock is ready to be used or can be frozen until required.

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